Prep 10 mins
Cook 25 mins
From Sunset, January 1996.
- 1 1⁄4 cups long-grain rice
- 3⁄4 cup chicken broth
- 1 1⁄2 tablespoons cornstarch
- 3 tablespoons lemon juice
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon ground ginger
- 1 lb skinless chicken breast, about 4 breasts
- 2 teaspoons peanut oil or 2 teaspoons salad oil
- 1 1⁄4 cups red bell peppers, 1-inch squares
- 1 lb bok choy, chopped (2-inch pieces)
- Place rice and 2 1/2 cups water in a 2-3 qt pan; bring to boil over high heat.
- Reduce heat and simmer, covered, until liquid is absorbed, about 20 minutes.
- Meanwhile, stir broth, cornstarch, lemon juice, 2 tablespoons soy sauce, honey, and ginger until smooth; set aside.
- Cut chicken crosswise into 1/2 inch wide strips.
- Place wok or stir fry pan over high heat.
- When hot, add oil, then chicken.
- Stir often until chicken is no longer pink in center, 2-3 minute
- Lift out and cover to keep warm.
- To wok, add bell pepper, bok choy, and 2 tablespoons water.
- Cover tightly and cook until bell pepper is barely tender-crisp to bite, 1 1/2-2 min; lift out and set aside.
- Stir broth mix, then pour into wok and stir bubbling, about 1 minute.
- Gently mix in chicken and veggies.
- Spoon rice into center of a platter and arrange chicken mix alongside, placing bok choy around rim of platter.
- Add additional soy sauce to taste.